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Oberkampf in the 11th?

RandyB Feb 20, 2013 05:18 PM

Today's NY Times global edition heralds (pun intended) another French Top Chef contender's place, Oberkampf on rue Oberkampf in the 11th. "French dishes with Asian flavor" and locavore ingredients are part of the story.

Anyone tried it?

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    Nancy S. RE: RandyB Feb 20, 2013 06:48 PM

    Do you mean Pierre Sang Boyer - a lot has been written.

    1 Reply
    1. re: Nancy S.
      RandyB RE: Nancy S. Feb 20, 2013 08:20 PM

      Yes, according to the article.

    2. John Talbott RE: RandyB Feb 21, 2013 01:10 AM

      It's often referred to as Pierre Sang Boyer's Oberkampf..
      And yes, a lot of us have tried it; even before the NYT's article, it was tough to get into, now it'll be impossible; tant pis.

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        Ptipois RE: RandyB Feb 21, 2013 02:14 AM

        The name of the restaurant is Pierre-Sang à Oberkampf.

        2 Replies
        1. re: Ptipois
          John Talbott RE: Ptipois Feb 21, 2013 10:46 AM

          Yah, but, my friend, Rubin listed it as Pierre Sang Boyer and some blogger named Ptipois said it was the Restaurant Pierre-Sang Boyer - you can, as Casey Stengel said, look it up here http://www.ptipois.com/archives/2012/...

          1. re: John Talbott
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            Ptipois RE: John Talbott Feb 21, 2013 03:21 PM

            Okay, I should have written: the name was stabilized at some point as "Pierre-Sang Boyer à Oberkampf". Remember that I reviewed the place very soon after it opened (didn't mean to do that, a friend invited me there as a remuneration for photo portraits I made of her) and at that time nobody really knew how the place would be named.

        2. John Talbott RE: RandyB Feb 21, 2013 10:22 AM

          BTW - I have a hard copy in my freezing hand and I don't see it.

          6 Replies
          1. re: John Talbott
            RandyB RE: John Talbott Feb 21, 2013 10:38 AM

            http://travel.nytimes.com/2013/02/24/...

            Maybe this is only online, global edition, travel.

            1. re: RandyB
              John Talbott RE: RandyB Feb 21, 2013 12:53 PM

              Yup that's he/him. I'm sure Lindsey Tramuta and Elaine Scolino et al are very nice people but the NYT should stop ruining places for the populi. It's bad enough that everyone from Craig Claiborne to Pete Wells mentions a place in NY and you cannot get in for 3 years, but now this is happening in Paris. Does anyone rush in after Rubin, Simon, Nespoulous, Berger/Toinard's? Nah they let it marinate.

              1. re: John Talbott
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                Ptipois RE: John Talbott Feb 21, 2013 03:25 PM

                If they're going to spoil a place, I wish the NYT would at least make the effort to get names right. It is not "Mr. Sang Boyer". It is Pierre-Sang Boyer, so Mr. Boyer if they wish, but Pierre-Sang is his given name, made up of one French half and one Korean half. Not sure why they did not check on that.

                1. re: Ptipois
                  RandyB RE: Ptipois Feb 21, 2013 04:39 PM

                  I started this post with the question: "Anyone tried it?" Thank you all for answering. You were also all careful not to answer the question I stupidly forgot to ask: "How was it?"

                  I'll be back at my usual haunt in the 4th for a couple of weeks, starting mid-March. It would take an awful lot for me to be willing to wait in line for any restaurant. There are so many good places that do take reservations.

                  1. re: RandyB
                    John Talbott RE: RandyB Feb 22, 2013 01:01 AM

                    "How was it?"
                    I gave it a 7.5/10, which is high for me.

                    1. re: RandyB
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                      Ptipois RE: RandyB Feb 22, 2013 01:36 AM

                      I am constantly trying to keep people away from it, so that's why I was careful :)
                      It's excellent, go there. At night it's one of the most amazing atmospheres in all of Paris.

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